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Rillettes de canard
Rillettes de canard by Bahier provides 391 kcal per 100 g, with 0.5 g of sugars and 14 g of protein. That is 20% more sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 3 (processed food). It is listed in the Duck rillettes category and comes in a 220 g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 391 kcal | 396 |
| Total fat | 37 g | 36.7 |
| Saturated fat | 15 g | 12.4 +21% |
| Carbohydrates | 0.5 g | 1 −50% |
| Total sugars | 0.5 g | 0.4 +20% |
| Added sugars | 0 g | 0.1 −100% |
| Protein | 14 g | 15.9 −12% |
| Salt | 1 g | 1.5 −34% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 493 Duck rillettes products on Foodmetria.
Compared with other duck rillettes
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
viande de canard, graisse de canard, viande de porc, tissu conjonctif de porc, tissu conjonctif de canard, sel, épices et plantes aromatiques. (Canard 83 %).
Product details
- Quantity
- 220 g
- Labels & certifications
- Green Dot
- Sold in
- France
- Barcode
- 3180050227002
Prices reported by shoppers
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Frequently asked questions
How many calories are in Rillettes de canard?
Rillettes de canard contains 391 kcal per 100 g.
How much sugar is in Rillettes de canard?
Rillettes de canard has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Rillettes de canard healthy?
It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Rillettes de canard vegan?
Based on its ingredient list, it is not vegan.
Source: Open Food Facts (ODbL). Last updated March 18, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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